Easy “Unstuffed Cabbage” Soup

This is a bit of a cross between a soup and a stew, but does it really matter? It's unanimously delicious and definitely filling enough to be a meal in and of itself, not to mention warm and comforting for the winter time.

Ingredients

Directions

Cut the onion into quarter rounds. Heat oil over medium-high in a wide frying pan and sauté the onions with a generous sprinkle of salt until translucent—about 10 minutes.

Increase heat to high and brown the ground beef in small batches so the pan does not become overcrowded. As each batch is done, transfer it to a pot that is large enough to fit the rest of the ingredients.

Once all the beef has been browned, add all the remaining ingredients to the pot. Mix so the ingredients are evenly distributed. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer approximately one hour. Check to ensure all the cabbage is soft before turning off the fire. Taste and add more salt if needed.

Serves: 10-12

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Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.

Miriam. I love your recipes, and especially appreciate the careful, exact instructions. if I want to adapt recipes later I will but the first time I need exact measurements! I made it just now.Simply delicious.Thank you and G-d bless.
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LindaAustraliaFebruary 11, 2019

Can you leave out the sugar or jelly??? We prefer savoury and not sweet and avoid processed sugar. Would it change much to leave it out?
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AnonymousCanadaFebruary 12, 2019

in response to Linda:

One cup of apple cider or one small apple in cubes should be enough to replace it
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